Wednesday, August 10, 2016

Redfish with tomatoes, for two


(courtesy of Gloucester Fishermen's Wives Association)
Serves-2
Prep-15 min
Cook-30 min



Ingredients:

1 cup uncooked long grain white rice
2 cups water
2 1/2 tbsp garlic oil
2 (6 oz) redfish fillets
Salt and pepper to taste
1/2 tsp dried dill weed
1/4 tsp paprika to taste
2 fresh tomatoes, diced
1 1/2 tsp minced garlic
1 tsp lemon juice
3 tbsp chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tbsp butter
4 dashes hot pepper sauce



Directions:

1. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover and cook 20 minutes.

THE BEST HUMMUS, from “Silver Palate Cookbook”

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